Chicken Peanut Thai Noodles

Rob and I eat "Thai" food at least twice a month. We love it. I found this recipe from Picky Palate originally, but I've tweaked it to how we like it. This is really peanut-y, but we like it like that. A tip that I learned is that you can buy fresh ginger and freeze it. Just pull it out when you want to use it, and it's great.

1 lb whole wheat thin spaghetti noodles (I use rice noodles instead)
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter (I've used crunchy too)
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes (add more if you like it hotter)
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper (I put tons in. Like 3 whole bell peppers)
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves 
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional) (I use honey roasted. Soo good)
2 Tablespoons sesame seeds (optional)

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.

4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings